The Sahuaro Peppers in this week’s shares aren’t blazing hot, but aren’t “sweet,” either. I think they have the perfect balance between heat and meat. Here’s a quick marinate to use before roasting on your barbeque:
For every 6 peppers, crush 3 garlic cloves, and blend with 1/2 cup of vinegar; and salt to taste.
Soak peppers and then cut in halves and place on a low flame until done to your satisfaction. You can reserve the sauce and serve on the side or as a dip.